Dessert - Classic apple tarte Tatin recipes

Author: Isabella Wright  

These simple tartes Tatin from Shaun Rankin are made with bought puff pastry and cooked in the oven, not on the stove. Equipment: You will need a 23cm/9in diameter fixed base deep sponge sandwich tin.

Mary’s tarte tatin

Mary’s tarte tatin
This classic ‘upside down’ French tart, usually served warm as a pudding. Do not grease the tin otherwise the caramel will be cloudy and not clear. Equipment: You will need a 23cm/9in diameter fixed base deep sponge sandwich tin.
Provided by: ../chefs/mary_berry.html, ../chefs/mary_berry.html
Total time: 180 minutes
Cook time: 60 minutes
Prep time: 120 minutes
Yields: 8 servings
Number of ingredients: 7
  • 100g/4oz plain flour
  • 50g/2oz butter (in a block)
  • 25g/1oz lard (in a block)
  • 175g/6oz granulated sugar
  • 900g/2lb red dessert apples
  • finely grated zest and juice of 1 lemon
  • 75g/3oz caster sugar
How to cook:
  1. First make the pastry. Freeze the butter and lard until very cold.
  2. Measure the flour into a bowl and grate the butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 4-5 tbsp cold water and mix to a firm dough until it comes together.
  3. Roll out the pastry on a floured work surface to a rectangle. Fold one third down and then fold the bottom third up and over the top fold. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Set aside, covered, in the fridge for 20 minutes. Repeat the rolling, folding and chilling twice more so you have a total of four folds and turns.
  4. Preheat the oven to 220C/425F/Gas 7.
  5. For the caramel, place the granulated sugar and 6 tbsp water into a stainless steel pan. Stir over a low heat until the sugar has dissolved and there are no granules. Remove the spoon and increase the heat. Boil until a golden straw colour and immediately pour into a 23cm/9in fixed-base deep sponge sandwich tin. Don’t get it too dark or it will be bitter – this is very important!
  6. For the topping, core the apples then thinly slice. Arrange a layer over the caramel in the tin in a circular pattern – start from the outside of the tin and work inwards. Toss the remaining apples in the lemon zest and juice, scatter in the tin and press down.
  7. Roll out the pastry to a round, slightly bigger than the tin. Cover the apples and tuck the edges of the pastry down around the apples. Make a small cross in the top of the pastry to let the steam out.
  8. Bake for about 40 minutes until the pastry is crisp and golden-brown and the apples are soft.
  9. To finish, before turning the tarte out, tip the juices from the tin into a saucepan. Add the caster sugar and boil until syrupy.
  10. Turn the tarte tatin out onto a plate and spoon the syrup over the apples. Serve with cream or crème fraîche.
Notes: Mary Berry Classic: Apple tarte tatin, Mary Berry Classic: Apple tarte tatin. The classic ‘upside down’ French tart, usually served warm as a pudding. Daily Mail. 3M followers Mary Berry's pear …

Americans Try Making Mary Berry's Apple Tarte Tatin

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Classic apple tarte Tatin

Classic apple tarte Tatin
Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream.
Provided by: Great British Chefs
Total time: 75 minutes
Cook time: 75 minutes
Yields: 6
Number of ingredients: 5
  • 400g of puff pastry, good quality, all butter
  • 5 Braeburn apples
  • 100g of unsalted butter
  • 100g of caster sugar
  • plain flour, for dusting
How to cook:
  1. Peel the apples, cut in half and then into quarters. Use a small turning or paring knife to remove the seeds. Soften the butter slightly (so it is pliable, but not too soft) and press into the base of a non-stick 20-24cm ovenproof frying pan so it covers the flat surface of the pan
  2. Sprinkle over the sugar to evenly cover the layer of butter, then arrange the apples neatly on top, cut-side up, overlapping in a fan style pattern
  3. Dust a clean work surface with a little flour and evenly roll out the puff pastry until it is just over 0.5cm thick - this should be enough to cover the ovenproof pan with 5cm excess
  4. Use the back of a spoon to gently press the excess pastry into the edge of the pan - this will help to keep the apples in place. Place in the fridge for 30 minutes for the pastry and butter to firm up
  5. Preheat the oven to 190°C/gas mark 5
  6. Once firm, place the pan over a medium-high heat to caramelise the sugar and butter, gently shaking the pan every few minutes to ensure that the butter and sugar have mixed together and do not burn
  7. Once the sugar is caramelised and golden (you can check this by lifting the pastry slightly to check underneath), transfer to the oven for 25-30 minutes, or until the pastry is dark golden and crispy.
  8. Remove from the oven and carefully lift away the edge of the pastry to check that the apples are lightly browned - if not, return to the oven for a further 5 minutes. Set aside to cool slightly while you make the caramel sauce
  9. Place the sugar in a non-stick saucepan and place over a medium heat until the sugar is golden in colour. Add the cream, taking care as it will spit. Stir well to dissolve the sugar and make a smooth caramel sauce
  10. Serve the sauce with the tarte Tatin, along with a scoop of clotted cream or ice cream
Notes: The Fastest Blackberry and Apple Tart | Recipes, Method. Begin by sifting the flour into a bowl, then rub in the butter until it’s crumbly. After that mix in the sugar, make a well in the centre and break …

The Fastest Blackberry and Apple Tart

When it's blackberry time, we are overloaded with Bramley apples in the garden, and here is the quickest homemade tart in the world. It could of course be made even more quickly if you used bought pastry (though in practice this is quicker than going out to buy it). It has to be eaten very fresh, preferably warm. So if there is any left over (unlikely), it’s best to freeze it to keep the freshness.
Provided by: Delia Smith
Total time: 45 minutes
Cook time: 45 minutes
Yields: 8 servings
Cuisine: General
Number of ingredients: 7
  • 3 smallish Bramley apples
  • 6 oz (175g) wild blackberries
  • 2 tablespoons caster sugar
  • 6 oz (175g) self-raising flour
  • 3 oz (75g) softened butter
  • 2 tablespoons caster sugar
  • 1 large egg
How to cook:
  1. Begin by sifting the flour into a bowl, then rub in the butter until it’s crumbly.
  2. After that mix in the sugar, make a well in the centre and break the egg into it. Using a small palette knife mix the egg into the rest, then finish off with your hands and bring it together to soft dough. Now transfer the dough to the tin and spread it out with the palm of your hand so that it covers the base and comes halfway up the sides of the tin. Next quarter and core the apples (but leave the skins on) then cut each quarter into three slices, arranging the slices on the pastry as you go and sprinkling them with a dusting of sugar.
  3. After that spread the blackberries over the top of the apples and sprinkle with 1 tablespoon sugar. Then straight into the oven with it, and bake the tart for 45 minutes, sprinkling with the remaining 1 tablespoon of sugar when it comes out of the oven.
  4. I like it served with icy cold crème fraiche, but Michael prefers custard. You can watch how to make Proper Custard in our Cookery School Video on this page.
Notes: Mary Berry Apple Tart Tatin, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.

Pineapple tarte Tatin with coconut and lemongrass ice cream

This pineapple tarte Tatin recipe incorporates a tropical twist on the classic French dessert. These simple tartes Tatin from Shaun Rankin are made with bought puff pastry and cooked in the oven, not on the stove. The coconut and lemongrass ice cream makes a fabulous flavour pairing with the tropical pineapple.
Provided by: Great British Chefs
Total time: 115 minutes
Cook time: 115 minutes
Yields: 4
Number of ingredients: 5
  • 1 pineapple, sliced into 2 cm rings
  • 90g of caster sugar
  • 2 tbsp of Malibu
  • 1 tbsp of butter
  • 400g of puff pastry
How to cook:
  1. To make the ice cream, add the coconut milk and lemongrass to a saucepan. Cook on a low heat for 30 minutes, then remove from the heat and allow to infuse and cool slightly
  2. Whisk together the egg yolks, caster sugar and cornflour in a round-bottomed bowl. Sieve the coconut milk mixture over the egg mixture to remove the lemongrass and whisk well
  3. Place the mixture back into a pan and cook for 5 minutes or until it just coats the back of a spoon. Allow to cool, then whisk in the whipping cream and lemon zest. If you are using a traditional ice cream maker to churn the mixture, freeze straight away until needed
  4. For the tarte Tatin, peel and remove the core of the pineapple and cut into rings
  5. Add the caster sugar to a heavy-based pan and place on the stove set to a medium to high heat. Allow the sugar to caramelise, and once the caramel has turned golden brown, add the pineapple rings. Add the Malibu and then the butter to stop the sugar from burning
  6. Cook the pineapple for around 2 minutes on either side then remove from the heat. Spoon out the pineapple rings and allow to cool, keeping the caramel in the pan
  7. Preheat the oven to 170°C/gas mark 3
  8. Roll out the puff pastry to a 2mm thickness and cut out 4 x 15cm discs. Place the pastry discs in the fridge until needed
  9. Spoon 1 tbsp of the pineapple caramel on to the bottom of 4 blini pans. Add 1 pineapple ring to each pan, then cover the pineapple with the discs of puff pastry, tucking the edges in
  10. Place the blini pans in the oven and cook for 20-25 minutes, or until golden brown
  11. When plating, garnish the tartes Tatin with micro coriander and toasted coconut and serve with the ice cream
Notes: Apple Tarte Tatin - James Martin Chef, Pre- heat the oven to 200 degrees. Melt the sugar and butter in a large oven proof pan. Pack tight with apples, cook for 15 minutes basting the apples. Put the …
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